Traditional ginger beer

    3 days 30 min

    Recreate a old favourite that Just William and the Famous Five would recognise. A perfect refresher for a warm summer day, and not too sweet. You can increase or reduce the ginger taste by varying the quantities of ginger used.

    Staffordshire, England, UK
    36 people made this

    Serves: 16 

    • 450g (1 lb) sugar
    • 4.5L (8 pt) water
    • 1 lemon
    • 40g (1 1/2 oz) root ginger
    • 25g (1 oz) cream of tartar
    • 25g (1 oz) brewers or wine yeast

    Prep:30min  ›  Extra time:3days resting  ›  Ready in:3days30min 

    1. Bruise the ginger (wrap in a clean cloth and hit with a rolling pin) to release flavour.
    2. Finely peel the lemon, removing only the outer waxy layer and squeeze the juice.
    3. Place the ginger, lemon rind and cream of tartar into a very clean bucket or large bowl.
    4. Pour over the boiling water, add the lemon juice and stir well.
    5. Allow to cool to room temperature, remove a little of the liquid and mix in the yeast, then stir the mix into the bucket.
    6. Cover the container with a clean cloth (ensuring that the cloth cannot come into contact with the liquid) and secure with string or elastic.
    7. Leave in a warm place 21°C (70°F) for 24 hours.
    8. Syphon off the liquid from the sediment or skim off the froth and use a jug to bale out the liquid (be careful not to disturb the sediment).
    9. Pour the ginger beer into strong bottles (old plastic pop bottles are ideal - clean them with Milton or similar first). Stopper tightly.
    10. Store the bottle in a cool dark place for 3 days, when it will be ready to drink.

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    Reviews in English (4)


    Altered ingredient amounts. certainly needs more ginger root than recipe suggests otherwise more like lemonade.  -  20 Aug 2010


     -  20 Aug 2010


    The sugar is added in step 3. This recipe has been updated.  -  29 Apr 2013  (Review from Allrecipes AU | NZ)